All our meat is finished using non-halal processes.
Dry-ageing is a centuries-old, traditional process.
Our beef is all dry-aged to tenderise and flavour the meat. By hanging a beef carcass on the bone in a chill store for 4 weeks or more, the meat ages naturally to lock in the great flavours you would expect from high-end beef, grass-fed beef. The process of dry-ageing enables moisture to evaporate and allows the beef’s natural enzymes to break down the meat’s tissues.
This is what creates the tenderness and taste in the cut and the richness of flavour in the fat.
It’s a whole different ball-game to the wet-aged meat you will find predominantly in the supermarkets. With wet-ageing, the meat tenderises after it has been vacuum-packed and whilst it is being transported. Which is why you will notice wet-aged meat shrinking when you cook it as it can contain up to 30% water.
As they say, good things take time.